Slow Cooker Chicken Tortilla Soup

In a large slow cooker, spread the chicken breasts in an even layer across the bottom. Add the chopped onion, bell peppers, garlic, black beans, fire-roasted tomatoes, corn, chopped cilantro, chili powder, cumin, and kosher salt. Pour the chicken broth over all ingredients. Cover and cook on low until the chicken is cooked through and easily falls apart, 5 to 6 hours.

Using two forks, shred the cooked chicken directly in the slow cooker. Sprinkle the shredded Monterey Jack cheese over the top. Cover and continue cooking on low until the cheese is fully melted, about 5 minutes more.

Meanwhile, in a large skillet over medium heat, warm the extra-virgin olive oil. Add the corn tortilla strips and cook, tossing occasionally, until they become crispy and golden brown, about 3 minutes. Transfer the tortilla crisps to a paper towel-lined plate and season lightly with salt.

Ladle the chicken tortilla soup into serving bowls. Top each serving with the crispy tortilla strips, sliced avocados, a dollop of sour cream, and additional fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.